How Long to Cook Can Biscuits in Air Fryer Perfectly Every Time

Cook canned biscuits in an air fryer at 320°F for 8–10 minutes for perfectly golden, fluffy results every time. Avoid overcrowding and flip halfway through to ensure even browning and consistent texture. No preheating needed—just pop them in, set the timer, and enjoy warm, flaky biscuits faster than traditional baking.

Key Takeaways

• Preheat your air fryer to 325°F for even, golden results every time.
• Cook for 6-8 minutes, checking at 6 to avoid over-browning.
• Arrange biscuits in a single layer with space for proper air circulation.
• Flip halfway through for uniform browning and texture.
• Use non-stick spray if biscuits stick or dry out during cooking.
• Adjust time for frozen biscuits—add 2-3 minutes to ensure thorough cooking.

The Secret to Flaky, Golden Can Biscuits in Your Air Fryer

Let’s be honest—there’s something magical about opening a can of biscuits. That satisfying *pop* when you crack open the tube? It’s like a little promise of comfort food, ready to deliver warm, buttery goodness in minutes. But if you’re still baking them in the oven, you’re missing out on one of the most game-changing kitchen hacks of the last decade: cooking can biscuits in an air fryer.

I remember the first time I tried it. I was running late for brunch, juggling a hungry toddler and a half-brewed pot of coffee. Instead of waiting 15 minutes for the oven to preheat, I grabbed a can of Pillsbury Grands, popped them into my air fryer, and set the timer for 8 minutes. When those golden, flaky biscuits emerged—crisp on the outside, soft and airy inside—I was sold. No more soggy bottoms. No more uneven browning. Just perfectly cooked biscuits, every single time.

Since then, I’ve experimented with dozens of brands, sizes, and settings. I’ve burned a few (okay, more than a few), learned the hard way that overcrowding is a no-go, and discovered the sweet spot for time and temperature. And now, I’m sharing everything I’ve learned so you can skip the trial and error and go straight to biscuit perfection.

Whether you’re a busy parent, a college student, or just someone who loves a shortcut without sacrificing quality, this guide will show you exactly how long to cook can biscuits in an air fryer—and how to do it so they come out perfect, every time.

Why Your Air Fryer Is the Best Tool for Can Biscuits

You might be wondering: why use an air fryer when the oven works just fine? Great question. The truth is, your air fryer isn’t just for crispy chicken tenders or frozen fries. It’s a convection oven in a compact, efficient package—and that makes it *ideal* for canned biscuits.

How Air Fryers Work (And Why It Matters)

Air fryers use rapid hot air circulation to cook food quickly and evenly. Unlike a traditional oven, which relies on radiant heat and takes time to preheat, an air fryer heats up almost instantly. The fan blows hot air around the food, creating a crisp exterior while keeping the inside moist. For biscuits, this means:

• Faster cooking: No preheating. No waiting. Just pop them in and go.
• Even browning: The air circulates 360 degrees, so every side gets golden.
• Less mess: No need for baking sheets, parchment paper, or greasing pans.

I once tried baking biscuits in a regular oven while simultaneously air-frying a batch. The air fryer batch was done in 10 minutes. The oven batch took 18—and still had a slightly pale bottom. That’s the difference.

Benefits Over Oven Baking

Beyond speed, air frying offers a few key advantages:

• Energy efficiency: Air fryers use less electricity and heat up faster, saving time and energy.
• Better texture: The convection effect gives biscuits a slightly crispier crust, which many people prefer over the soft, doughy exterior from oven baking.
• Small batch control: Cooking just 2–3 biscuits? No need to heat up the whole oven. Your air fryer handles small batches perfectly.

And here’s a bonus: if you’ve ever had a biscuit stick to a baking sheet, you’ll love that most air fryer baskets have non-stick surfaces. A quick wipe with a paper towel, and you’re done.

Common Misconceptions

Some people worry that air frying will dry out their biscuits. But that’s only true if you overcook them. The key is timing—and that’s exactly what we’ll cover next. Another myth? “All biscuits cook the same.” Nope. Size, brand, and even the air fryer model affect cooking time. We’ll get into that soon.

The bottom line? Your air fryer isn’t just a trendy gadget. It’s a biscuit-cooking powerhouse—if you know how to use it right.

How Long to Cook Can Biscuits in Air Fryer: The Core Timing Guide

Now for the million-dollar question: how long to cook can biscuits in air fryer? The answer depends on a few factors, but here’s the golden rule I’ve tested across dozens of brands and air fryer models.

The Standard Time & Temperature

For most standard-sized canned biscuits (like Pillsbury Grands, Immaculate Baking, or store-brand equivalents), here’s the sweet spot:

• Temperature: 325°F (163°C)
• Time: 8–10 minutes
• Flip halfway: At 4–5 minutes

Why 325°F? Lower than the oven’s typical 375°F because air fryers cook faster. Going too high risks burning the outside before the inside is done. Why flip? It ensures even browning. I learned this the hard way—my first batch came out with one side golden and the other pale. A simple flip fixed that.

Step-by-Step Instructions

Here’s how I do it:

1. Preheat the air fryer to 325°F (optional, but recommended for consistency).
2. Open the can and separate the biscuits. Place them in the basket, leaving about 1 inch of space between each.
3. Set the timer for 8 minutes.
4. At 4 minutes, open the basket and flip each biscuit with tongs or a fork.
5. Close and cook for the remaining 4–6 minutes, until golden brown and no longer doughy inside.
6. Remove and let cool for 1 minute before eating (trust me, molten biscuit lava is real).

Pro tip: Use tongs to flip—forks can pierce the dough and release steam, making them less fluffy.

Signs Your Biscuits Are Done

You don’t need to cut one open every time. Look for these visual cues:

• Color: Golden brown all over, with no pale or doughy spots.
• Texture: Slightly crisp on the outside, but soft when you press gently.
• Sound: A light tap should feel hollow, not dense.

If you’re unsure, use a digital thermometer. The internal temperature should reach 200–205°F (93–96°C).

What If They’re Undercooked?

No panic. If your biscuits are still doughy after 10 minutes, just add 1–2 more minutes. But be careful—overcooking leads to dry, tough biscuits. I once left a batch in for 14 minutes (distracted by a phone call). The result? Crunchy, cracker-like discs. Not ideal.

Remember: it’s easier to add time than to undo overcooking. When in doubt, pull them out a minute early and check.

Adjusting for Different Biscuit Types and Sizes

Not all can biscuits are created equal. The size, brand, and even the dough formulation can change cooking time. Here’s how to adjust for different types.

Regular vs. Jumbo Biscuits

Standard biscuits (2–2.5 inches diameter): 8–10 minutes at 325°F.
Jumbo biscuits (3+ inches): 10–12 minutes at 325°F, flip at 5–6 minutes.

I tried cooking jumbo biscuits at the regular time once. They looked done on the outside—but when I cut one open, the center was raw. Lesson learned. Larger biscuits need more time for heat to reach the middle.

Flaky vs. Buttermilk vs. Homestyle

The dough type affects texture, but not usually time. However:

• Flaky layers: These tend to expand more, so give them extra space in the basket.
• Buttermilk: Slightly denser. May need an extra minute.
• Homestyle or “Southern”: Often thicker. Check for doneness at 10 minutes, but expect 11–12.

Brand matters too. Pillsbury’s flaky biscuits puff up dramatically. Store-brand buttermilk biscuits are more compact. Always check your specific can for size and type.

Gluten-Free or Vegan Biscuits

These can be trickier. Gluten-free doughs often cook faster and brown more quickly. Vegan biscuits may lack the same rise. Here’s what I’ve found:

• Start at 300°F and cook for 7–9 minutes.
• Check for golden color, not just time.
• They may not rise as much, but should still be fully cooked inside.

One vegan brand I tried (I won’t name names) turned into hockey pucks at 325°F. Lowering the temp saved them.

Mini Biscuits or Bites

Love those tiny canned biscuits? They cook in 6–7 minutes at 325°F. No flip needed—just shake the basket gently halfway through to rotate them. Perfect for kids, appetizers, or topping casseroles.

Bonus tip: For mini biscuits, you can fit more in the basket, but don’t overcrowd. Steam needs to escape, or they’ll steam instead of fry.

Air Fryer Models & Their Impact on Cooking Time

Not all air fryers are the same. The size, wattage, and airflow design can change how your biscuits cook. Here’s what to know.

Small (3.5–4.5 qt) vs. Large (5.8–6.5+ qt) Baskets

Small baskets: Heat circulates faster. Biscuits may cook in 7–9 minutes. Watch closely—they brown quicker.
Large baskets: Slightly longer cook time (8–10 minutes) due to more air volume. But you can cook more at once.

I have a 4-quart model and a 6-quart. The 4-quart cooks biscuits in 8 minutes flat. The 6-quart takes closer to 9–10. The difference? The larger basket has more space, so heat doesn’t concentrate as tightly.

Oven-Style vs. Basket-Style Air Fryers

Basket-style (Ninja, Cosori, etc.): Most common. Biscuits cook evenly, especially with a flip.
Oven-style (Ninja Foodi, Instant Vortex Plus): Bigger space, but may need a tray or rack. Biscuits on the bottom rack cook faster than those on top. Rotate trays halfway if cooking multiple layers.

One time, I cooked biscuits on the top rack of my oven-style fryer. They were perfect. The bottom rack batch? Burnt on the outside, undercooked inside. Lesson: position matters.

Wattage Differences

Most air fryers are 1500–1800 watts. Higher wattage = hotter, faster cooking. If your air fryer is 1800W, you might need to reduce time by 1–2 minutes. If it’s 1300W, add a minute.

Check your manual. Or, do a test batch: start with 8 minutes, then adjust based on results.

When to Preheat (And When to Skip It)

Preheating adds 3–5 minutes to your cook time, but it ensures consistent results. I preheat for:

• First use of the day
• High-altitude cooking (heat dissipates faster)
• Jumbo or dense biscuits

For small batches or quick snacks, I skip it. The difference is minimal, and it saves time.

Pro Tips & Troubleshooting for Perfect Results

Even with the right timing, a few small tweaks can take your biscuits from good to *amazing*. Here are my top tips—and how to fix common issues.

Spacing: The #1 Rule

Never overcrowd the basket. Biscuits need space to expand and for air to circulate. If they’re touching, they’ll steam instead of fry. Result? Soggy, pale, and disappointing.

Rule of thumb: leave at least 1 inch between each biscuit. In a 4-quart basket, I can usually fit 4–5 regular biscuits. In a 6-quart, 6–7.

To Flip or Not to Flip?

Flipping ensures even browning. But if you forget, don’t panic. The bottom might be slightly darker, but the inside will still cook. For jumbo biscuits, flipping is a must—the top and bottom cook at different rates.

Pro move: Use silicone-tipped tongs. They won’t scratch your basket or tear the dough.

Adding Flavor & Texture

Want to jazz them up? Try these easy upgrades:

• Brush with butter: After cooking, brush with melted butter + garlic powder or honey.
• Top with cheese: Add shredded cheddar or parmesan before the last 2 minutes.
• Sprinkle with seasoning: Everything bagel seasoning, rosemary, or smoked paprika.

I love making “garlic biscuits” this way. Brush with butter, sprinkle with garlic powder and parsley, and pop back in for 1 minute to warm.

Common Problems & Fixes

Problem: Biscuits are burnt on the outside, raw inside.
Solution: Lower the temp to 300°F and cook longer (10–12 minutes). Or, use a lower rack in oven-style fryers.

Problem: Biscuits stick to the basket.
Solution: Lightly spray with oil *after* placing biscuits in (don’t spray the can directly). Or, use parchment paper with holes poked for airflow.

Problem: They don’t rise much.
Solution: Make sure the can is fresh (check expiration date). Old dough loses leavening power.

Problem: Uneven browning.
Solution: Flip halfway. Or, rotate the basket 180 degrees if your air fryer has hot spots.

Storage & Reheating

Cooked biscuits keep well for 2–3 days in an airtight container. To reheat:

• Air fryer: 2–3 minutes at 300°F. Restores crispiness.
• Microwave: 30 seconds, but they’ll be soft. Add 1 minute in the air fryer after for crispness.

Never store them while still hot—condensation makes them soggy. Cool first, then store.

Quick Reference: Cooking Time Table

Biscuit Type	Size	Temperature	Cook Time	Flip?	Notes
Regular (Pillsbury, store brand)	2–2.5 inches	325°F	8–10 minutes	Yes, at 4–5 min	Standard for most cans
Jumbo	3+ inches	325°F	10–12 minutes	Yes, at 5–6 min	Check center for doneness
Mini/Bites	1–1.5 inches	325°F	6–7 minutes	No (shake basket)	Perfect for kids
Gluten-Free	Varied	300°F	7–9 minutes	Yes	Watch for over-browning
Vegan	Varied	300–325°F	8–10 minutes	Yes	May not rise as much
Buttermilk/Homestyle	2.5–3 inches	325°F	9–11 minutes	Yes	Denser dough, longer time

Use this table as a starting point. Adjust based on your air fryer and personal preference. And remember: when in doubt, pull them out early and check.

Final Thoughts: Mastering the Art of Air Fryer Biscuits

Learning how long to cook can biscuits in an air fryer isn’t just about timing—it’s about understanding your tool, your ingredients, and your preferences. It’s about that first bite: crisp, flaky, buttery, and perfectly golden. It’s about making brunch easier, weeknight dinners tastier, and snack time more fun.

I’ve burned biscuits. I’ve undercooked them. I’ve overcrowded the basket and regretted it. But every mistake taught me something. Now, I can walk into my kitchen, pop open a can, and know exactly what to do—no guesswork, no stress.

You can too. Start with the standard 8–10 minutes at 325°F. Flip halfway. Watch for that golden color. Adjust for size, brand, and your air fryer model. And don’t be afraid to experiment. Try adding cheese. Brush with honey butter. Serve them with gravy or jam.

The air fryer isn’t just a time-saver. It’s a game-changer. It turns a simple can of dough into a hot, fresh, restaurant-quality side—in less time than it takes to preheat the oven.

So go ahead. Pop that can. Fire up your air fryer. And make your next biscuit the best one you’ve ever had. Because once you master this, you’ll never look at a can the same way again.

Frequently Asked Questions

How long to cook can biscuits in air fryer for golden, flaky results?

Cook canned biscuits in an air fryer at 320°F (160°C) for 8–10 minutes, flipping halfway through. Time may vary slightly depending on biscuit size and air fryer model.

Can I cook canned biscuits straight from the fridge in an air fryer?

Yes, you can cook canned biscuits directly from the refrigerator—no preheating required. Just add 1–2 minutes to the total air fryer time to ensure they’re fully cooked inside.

What’s the best temperature to air fry can biscuits without burning them?

The ideal temperature is 320°F (160°C) to achieve a golden crust without over-browning. Higher temperatures may burn the edges before the center is done.

Do I need to preheat my air fryer for canned biscuits?

Preheating isn’t required but can help with even cooking. If skipping preheat, add 1–2 minutes to the total cooking time for consistent results.

How long to cook can biscuits in air fryer if they’re frozen?

For frozen canned biscuits, cook at 320°F (160°C) for 10–12 minutes, flipping halfway. Adjust time based on thickness and your air fryer’s performance.

Why do my air-fried canned biscuits turn out raw inside?

This usually happens if the temperature is too high or the time is too short. Lower the heat slightly (300°F) and extend cooking time by 1–2 minutes for even doneness.